Broiled Fish Tacos
With Avocado-Grapefruit Salsa
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I was provided with a copy of Simply Citrus as well as a copy for this giveaway. All opinions are my own. Please note that this post also includes affiliate links. Should you choose to purchase the books I recommend, I may receive a small commission that helps keep Diversivore running. Thanks!
If you know me at all, you know I LOVE citrus. Ell-Oh-Vee-Ee. Citrus holds a special place in my heart for quite a few reasons. When I first started building Diversivore I used a few citrus varieties and recipes as building blocks and test pages. I did a lot of research on citrus as I figured out exactly what I wanted to write about here, and how I wanted to communicate with the world, and my fascination has only grown. I also love the taste of citrus. It’s a perfect addition to countless sweet and savoury dishes. I mean, can you imagine fish without lemon? Or a world without key lime pie? But perhaps most importantly of all, I feel like the bright, sunshiny, sweet-sour taste of citrus really adds life and colour to the colder winter months. It’s a little beacon of culinary hope, reminding us of the brightness and colour that will come our way in a few months, if only we can wait.
Needless to say, when the chance arose to read, review, and give away a copy of Simply Citrus by the wonderful and talented Marie Asselin came my way, I jumped at the opportunity. And boy am I glad I did.
Simply Citrus is a gorgeous, creative, and thoughtful cookbook dedicated to a wide variety of citrus-based delights. Lemon, lime, orange, mandarin, grapefruit, pomelo, kumquat, yuzu and more are covered in the book’s 128 pages, with recipes running the gamut from Citrus Hummus to Lime, Ginger, and Coconut Ceviche, to Grapefruit Upside Down Cake. As you might expect from Marie and her incredible, award-winning blog Food Nouveau, the desserts are jaw-dropping. Honestly, all the food is amazing, but Marie has a particular penchant for making dessert look simultaneously fancy and approachable. The Mandarin and Raspberry Ricotta Tart makes me want to lick page 95. Probably shouldn’t do that though (memo to self: scratch-and-sniff cookbooks?).
“Alright,” you say, “If the desserts are so amazing, why did you make tacos?” Simple, my friends. 1). Tacos are amazing, and you’re crazy if you think that desserts trump tacos. 2). I already know how amazing Marie’s dessert-making skills are and I wanted to try something else. 3). When I make dessert, I have the added stress of trying to keep two ravenous little monsters (whom I love dearly) from trying to eat it for every meal.
The recipe itself is delightful. Spiced fish (I used chum salmon, but it will work marvelously with all kinds of fish) pairs perfectly against the mellow and sweet/sour grapefruit and avocado salsa. I used whole wheat tortillas as called for by the recipe, but this would be wonderful in corn tortillas too. It’s easy to make and quick to boot, which is always a plus when it comes to scratch cooking. It’s also a great example of just how versatile grapefruit can be. Despite being a common and well-known citrus fruit, I feel like grapefruit doesn’t get the culinary attention it deserves, especially in savoury settings.
I don’t need to go into too much detail here, but I’ll contribute a couple of little pointers from the book along with some of my own thoughts to help anyone looking to try-it-before-you-buy-it (or win it!).
You can go in any number of directions with the fish in this recipe, making this a delightfully versatile meal. I had some chum (keta) salmon that I wanted to use up and it was wonderful. That being said, a firm white fish like cod, halibut, bass, tilapia, or barramundi would also be lovely. While I haven’t tried it myself, I also think that shrimp would be a fantastic option here, and certainly a nice pairing with the avocado-grapefruit salsa.
Spices & Citrus
All of the spices are easy to find, so there shouldn’t be any specialty shopping trips in your future. I did find that the it was a bit easy to accidentally get a bit too much spice rub on one piece of fish, making for a few over-spiced and over-salted bites, so I would recommend dusting and gently rubbing the fish in the spice mixture rather than dipping/rolling it like I did.
As for the citrus, white or pink grapefruit will both work beautifully. We’re at the end of pomelo season right now and those would work beautifully here too. Some of pomelo hybrids (e.g. melogold and oro blanco) would also work very nicely.
Because you’re broiling the fish, you want to keep a close eye on your oven. The fish will cook fast and you don’t want to overcook it. I recommend pre-prepping the grapefruit (peeling, segmenting, and chopping) as this part can be a little bit trickier. The other salsa steps can be done while the fish is cooking to make the most efficient use of your time.
Serving & Garnishing
I pretty much always recommend that people adjust their taco toppings to their tastes, but in this case I would urge you not to veer too far away from the serving suggestion. The added Greek yogurt (or sour cream) adds a rather welcome creamy/tangy hit that you’d really miss otherwise. You can adapt the greens to whatever you happen to have on hand, but cilantro is always a favourite for me (not so much for those of you genetically pre-disposed to thinking it tastes like soap though). The salsa is, obviously, essential. Which is good, because it’s amazing. If you make extra you won’t be sorry.
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Note: information shown is for a single taco with a whole wheat tortilla and toppings.
No ingredient pages have been written yet for any of the ingredients in this recipe. Like to see one? Let me know in the comments below or by email.
No pantry pages have been written yet for any of the ingredients in this recipe. Like to see one? Let me know in the comments below or by email.
- 2 tbsp olive oil
- 1 tsp honey
- 1/2 tsp ground cumin
- 1/2 tsp sea salt flakes
- 1 avocado peeled, pitted, and diced
- 1 large grapefruit peeled, segmented, and diced
- 2 tbsp red onion finely chopped
- 1 tbsp jalapeno pepper finely chopped (~1/2 a pepper)
- 2 tsp Mexican chili powder
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1 lb firm fish skinned and cut into strips (tiliapia, halibut, mahi mahi, or salmon are good choices)
- 8 whole wheat tortillas
- plain Greek yogurt or sour cream
- green onion minced
- In a large bowl, whisk together the olive oil, honey, cumin, and salt. Add the avocado, grapefruit, onion, and jalapeño. Toss to coat and set aside while you prepare the fish.
- Set a rack in the upper third of the oven and preheat the broiler on high. Cover a baking sheet with aluminum foil and lightly coat with oil.
- In a bowl, combine the chili powder, oregano, salt, and pepper. Add the fish and rub the spices all over. Transfer to the prepared baking sheet. Lightly spray the fish with cooking spray. Broil just until the fish is cooked through and charred in spots, 5-7 minutes, depending on the fish you're using.
- To serve, smear the tortillas with some Greek yogurt or sour cream. Add some broiled fish and a few spoonfuls of salsa. Garnish with microgreens, green onions, and cilantro.